La Viña Cheesecake

Preheat to 200–210 °C (390–410 °F).

Beat the ingredients

Beat the cream cheese with the sugar until smooth.

Add the eggs one at a time.

Fold in the cream, sifted flour, and vanilla.

Baking pan

Line a springform pan with parchment paper (allowing it to overhang the sides).

Baking

Pour the mixture into the pan and bake for 40–50 minutes.

The surface should be golden brown and slightly charred, while the inside remains creamy.

Resting

Let cool to room temperature and then refrigerate for at least 4 hours.

Health Benefits

Protein and calcium from cream cheese and eggs are essential for bones and muscles.

Cream and dairy products are a source of energy and healthy fats.

Eggs are rich in B vitamins and natural antioxidants.

Homemade version: without preservatives or artificial additives.

(However, it is a high-calorie dessert, so it’s best enjoyed in moderate portions.)

Extra Tips

For a more liquid center, reduce the baking time by 5 minutes.

You can make mini-tarts in individual molds.

Serve it with fresh berries or a strawberry coulis to balance the sweetness.

Serve at room temperature to fully appreciate its creaminess.

Funny anecdote

I once made this cheesecake and thought it was underbaked because it was wobbly when I took it out of the oven, so I put it back in for another 20 minutes… I ended up with a brick-like cheesecake! Since then, I know it’s supposed to be wobbly when it comes out: it settles as it cools.

Conclusion

La Viña Cheesecake is a simple, elegant, and world-famous dessert. With its creamy texture and caramelized top, it’s perfect for any special occasion or for impressing your guests.